Keto Eggnog recipe made dairy-free using coconut milk. Rich, creamy, warmly spiced with nutmeg and inviting! This sugar-free eggnog recipe is flavorful, festive and cozy on a chilly evening!
The day I learned eggnog has actual egg yolks in it was the same day I decided it’s okay to ignore certain facts in order to continue loving something.
Having a selective understanding about food can certainly benefit our adventurous side. Alligator tastes like chicken, monkfish liver is an absolute delicacy, SPAM musubi is absolutely worth the gut bomb backlash, durian fruit can go back to the fiery hole from which it crawled, and egg yolks a fabulous eggnog make.
The facts of life, foodie edition.
Having learned the truth about eggnog at the tender age of four, I was shocked when my uncle, who was visiting for the holidays, added egg yolk after egg yolk to his batch of cheer, but because it was made out of sugar and a bright future, I determined I could hang.
I did post an absolutely delicious Vegan Eggnog Recipe last year that was eggless and absolutely delicious, so I can’t say I have a strong opinion one way or another as to whether or not yolks should be mandatory.
But I will say, this Keto Eggnog recipe with yolks is pretty yum!
Because I can’t do fresh dairy like milk or cream, I made this Keto Eggnog recipe dairy-free using canned coconut milk. I also haven’t been consuming much sugar (natural or otherwise), so I opted for a sugar-free eggnog using sugar-free granulated sweetener.
All things considered, this is a dairy-free low-carb eggnog recipe, marvelous for those who want to get their yolk on without excess sugar.
Ingredients for Keto Eggnog:
Canned Coconut Milk: Coconut milk makes this eggnog supremely rich and creamy without the need for milk or cream. You can use full-fat coconut milk or light coconut milk as long as it’s canned. I recommend full-fat if you’re looking for a super rich and indulgent adventure, or light if you’re wanting to enjoy the spirit of eggnog without as much fat.
Egg Yolks: The element of eggnog that makes the beverage silky smooth, luscious and thick with creamy flavor and amazing texture. Don’t skip the egg yolks! I use three egg yolks for every two cans of coconut milk, but if you’re a diehard eggnogist, use up to six egg yolks. I’m trying to protect your calorie intake here, but go wild if it’s your moment to shine!
Sugar-Free Granulated Sweetener: In order to sweeten this festive beverage, we use sugar-free granulated sweetener. You can adjust the amount based on your personal preference. I find ⅓ cup is the right sweetness for me, but adjust up to ½ or ⅔ cup if you like your treats very sweet.
Ground Nutmeg: Ever wonder what makes eggnog taste like eggnog? It’s the nutmeg! I recommend using a quality brand of ground eggnog (such as Frontier Coop or Simply Organic), but if you can get ahold of a whole nutmeg, it is even better to use freshly grated nutmeg!
Vanilla Extract: Vanilla extract adds that warm and inviting flavor that makes you want to curl up inside your glass of eggnog and just live there forever.
Sea Salt: Sea salt enriches the experience. Add a pinch, don’t you dare skip it.
Brandy (optional): If you spike your nog, add a splash just before drinking the eggnog. The amount you use is up to you, but I would suggest 1 shot per 8 ounces of eggnog for the best time.
How to Make Keto Eggnog:
In a large soup bowl or mixing bowl, whisk together the egg yolks.
Add the coconut milk, sugar-free sweetener, and nutmeg to a saucepan and heat, covered just until to starts to bubble. Remove from the heat, stir well, and allow it to cool for 5 minutes.
Add a small amount of the coconut milk to the egg yolk mixture and whisk thoroughly. Slowly add more of the coconut milk, whisking constantly. Transfer egg yolk mixture back into the saucepan with the rest of the coconut milk and heat on the stovetop until it reaches 160 to 170 degrees F. Remove from heat and add the vanilla extract and sea salt.
Allow eggnog to cool slightly before transferring to a large jar or container and refrigerating until chilled.
Serve eggnog cold with a splash of brandy if desired.
More Eggnog Recipes:
- Paleo Eggnog Latte
- Gluten-Free Eggnog Cake
- Eggnog Tapioca Pudding
- Eggnog Bread with Boozy Maple Glaze
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out. Thank you for your support!
If you make this recipe, please feel free to share a photo and tag @The.Roasted.Root on Instagram!
- In a large soup bowl or mixing bowl, whisk together the egg yolks.
- Add the coconut milk, sugar-free sweetener, and nutmeg to a saucepan and heat, covered just until to starts to bubble. Remove from the heat, stir well, and allow it to cool for 5 minutes.
- Add a small amount of the coconut milk to the egg yolk mixture and whisk thoroughly. Slowly add more of the coconut milk, whisking constantly. Transfer egg yolk mixture back into the saucepan with the rest of the coconut milk and heat on the stovetop until it reaches 160 to 170 degrees F. Remove from heat and add the vanilla extract and sea salt.
- Allow eggnog to cool slightly before transferring to a large jar or container and refrigerating until chilled.
- Serve eggnog cold with a splash of brandy and/or dairy-free coconut milk whipped cream if desired.
*or light canned coconut milk
Nutrition InformationYield 3 Serving Size 1 of 3
Amount Per Serving Calories 207Total Fat 21gUnsaturated Fat 0gCarbohydrates 1gProtein 6g